We live out in the country on a small acreage near friends on adjoining properties; we call it the commune. 🙂 The space gives us privacy, but because we’re all friends, we have a neighborhood where you can stop over for a visit, share a meal and get help with projects. One neighbor family is vegan–they inspired us to be vegan, too. Occasionally, we get together for great food, wine and laughs. The other night, Suzi (she who is the best vegan baker of the whole commune) baked the most amazing ginger cake for dessert. Suzi made her cake in a 9″ square pan, and I made one the very next day in a bundt pan. Moist and light. Perfectly spiced, topped with a mapley glaze and pecans. Decadent.

The recipe is from one of our favorite vegan blogs, The FatFree Vegan. (So, yeah–this cake is nearly fat-free as well!) Grab some applesauce and spices and get ready for ginger-liscious nirvana.

Whisk cornstarch and ginger into the maple syrup in a small pan over medium heat.

Heat to boiling and boil 1 minute. Remove from heat and allow to cool and thicken.

Cool the cake 10 minutes in the pan and then serve or tip it out onto a plate. This cake stand is from my mom’s milk glass collection; it makes a cake look extra pretty. Pour glaze over the cake and allow to drip down the sides.

Slice and top with pecans or candied ginger.

Savor each tender spicy bite. You deserve a treat, especially when that treat is under 250 calories and has only 5 grams of fat. (Based on 9 servings per cake. Skipping the maple glaze saves 25 calories per serving.)